Roast Ham.

Prepare the ham as for boiling, and if it is of good size (say ten pounds), boil three hours. Remove the skin, and put the ham in a baking pan. Let it cook two hours in a moderate oven. Serve with champagne sauce.



BROILING.

The fire for broiling must be clear, and for meats it must be hotter and brighter than for fish. Coals from hard wood or charcoal are best, but in all large towns and cities hard coal is nearly always used, except in hotels and restaurants, where there is usually a special place for broiling with charcoal. The double broiler is the very best thing in the market for broiling meats and fish. When the meat is placed in it, and the slide is slipped over the handles, all there is to do is to hold the broiler over the fire, or, if you have an open range, before the fire. A fork or knife need not go near the meat until it is on the dish. A great amount of the juice is saved. With the old-fashioned gridirons it is absolutely necessary to stick a fork into the meat to turn it, and although there are little grooves for the gravy to run into, what is saved in this way does not compare with what is actually kept within the meat where the double broiler is used. Professional cooks can turn a steak without running a fork into the meat, but not one in a hundred common cooks can do it.

Mutton Chops.

Sprinkle the chops with salt, pepper and flour. Put them in the double broiler. Broil over or before the fire for eight minutes. Serve on a hot dish with butter, salt and pepper for tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in buttered paper and broiled ten minutes over a hot fire.

Beef Steak.

Have it cut thick. It will never be good, rich and juicy if only from one-fourth to one-half an inch thick. It ought to be at least three- quarters of an inch thick. Trim off any suet that may be left on it, and dredge with salt, pepper and flour. Cook in the double broiler, over or before clear coals, for ten minutes, if to be rare, twelve, if to be rather well done. Turn the meat constantly. Serve on a hot dish with butter and salt, or with mushroom sauce, maitre d' Hotel butter or tomato sauce. Do not stick a knife or fork into the meat to try it. This is the way many people spoil it. Pounding is another bad habit: much of the juice of the meat is lost. When, as it sometimes happens, there is no convenience for broiling, heat the frying pan very hot, then sprinkle with salt, and lay in the steak. Turn frequently.



MISCELLANEOUS MODES.

Braised Beef.

Take six or eight pounds of the round or the face of the rump, and lard with quarter of a pound of salt pork. Put six slices of pork in the bottom of the braising pan, and as soon as it begins to fry, add two onions, half a small carrot and half a small turnip, all cut fine. Cook these until they begin to brown; then draw them to one side of the pan and put in the beef, which has been well dredged with salt, pepper and flour. Brown on all sides, and then add one quart of boiling water and a bouquet of sweet herbs; cover, and cook slowly in the oven for four hours, basting every twenty minutes. Take up, and finish the gravy as for braised tongue. Or, add to the gravy half a can of tomatoes, and cook for ten minutes. Strain, pour around the beef, and serve.

Fricandeau of Veal.

Have a piece of veal, weighing about eight pounds, cut from that part of the leg called the cushion. Wet the vegetable masher, and beat the veal smooth; then lard one side thickly. Put eight slices of pork in the bottom of the braising-pan; place the veal on this, larded side up. Add two small onions, half a small turnip, two slices of carrot, one clove and a bouquet of sweet herbs—these to be at the sides of the meat, not on top; and one quart of white stock or water. Dredge with salt, pepper and flour. Cover, and place in a rather moderate oven. Cook three hours, basting every fifteen minutes. If cooked rapidly the meat will be dry and stringy, but if slowly, it will be tender and juicy. When done, lift carefully from the pan. Melt four table-spoonfuls of glaze, and spread on the meat with a brush. Place in the open oven for five minutes. Add one cupful of hot water to the contents of the braising-pan. Skim off all the fat, and then add one heaping teaspoonful of corn-starch, which has been mixed with a little cold water. Let it boil one minute; then strain, and return to the fire. Add two table-spoonfuls of glaze, and when this is melted, pour the sauce around the fricandeau, and serve. Potato balls, boiled for twelve minutes in stock, and then slightly browned in the oven, make a pretty garnish for this dish. It is also served on a bed of finely- chopped spinach or mashed potatoes.

Leg of Lamb a la Francaise.

Put a leg of lamb, weighing about eight pounds, in as small a kettle as will hold it. Put in a muslin bag one onion, one small white turnip, a few green celery leaves, three sprigs each of sweet marjoram and summer savory, four cloves and twelve allspice. Tie the bag and place it in the kettle with the lamb; then pour on two quarts of boiling water. Let this come to a boil, and then skim carefully. Now add four heaping table-spoonfuls of flour, which has been mixed with one cupful of cold water, two table-spoonfuls of salt and a speck of cayenne. Cover tight, and set back where it will just simmer for four hours. In the meantime make a pint and a half of veal or mutton force- meat, which make into little balls and fry brown. Boil six eggs hard. At the end of four hours take up the Iamb. Skim all the fat off of the gravy and take out the bag of seasoning. Now put the kettle where the contents will boil rapidly for ten minutes. Put three table-spoonfuls of butter in the frying-pan, and when hot, stir in two of flour; cook until a dark brown, but not burned, and stir into the gravy. Taste to see if seasoned enough. Have the whites and yolks of the hard-boiled eggs chopped separately. Pour the gravy over the lamb; then garnish with the chopped eggs, making a hill of the whites, and capping it with part of the yolks. Sprinkle the remainder of the yolks over the lamb. Place the meat balls in groups around the dish. Garnish with parsley, and serve.

Braised Breast of Lamb.

With a sharp knife, remove the bones from a breast of lamb; then season it well with salt and pepper, and roll up and tie firmly with twine. Put two table-spoonfuls of butter in the braising-pan, and when melted, add one onion, one slice of carrot and one of turnip, all cut fine. Stir for five minutes, and then put in the lamb, with a thick dredging of flour. Cover, and set back, where it will not cook rapidly, for half an hour; then add one quart of stock or boiling water, and place in the oven, where it will cook slowly, for one hour. Baste often. Take up the meat, skim all the fat off of the gravy, and then put it where it will boil rapidly for five minutes. Take the string from the meat. Strain the gravy, and pour over the dish. Serve very hot. Or serve with tomato or Bechamel sauce. The bones should be put in the pan with the meat, to improve the gravy.

Beef Stew.

Two pounds of beef (the round, flank, or any cheap part; if there is bone in it, two and a half pounds will be required), one onion, two slices of carrot, two of turnip, two potatoes, three table-spoonfuls of flour, salt, pepper, and a generous quart of water. Cut all the fat from the meat, and put it in a stew-pan; fry gently for ten or fifteen minutes. In the meantime cut the meat in small pieces, and season well with salt and pepper, and then sprinkle over it two table-spoonfuls of flour. Cut the vegetables in very small pieces, and put in the pot with the fat. Fry them five minutes, stirring well, to prevent burning. Now put in the meat, and move it about in the pot until it begins to brown; then add the quart of boiling water. Cover; let it boil up once, skim, and set back, where it will just bubble, for two and a half hours. Add the potatoes, cut in thin slices, and one table- spoonful of flour, which mix smooth with half a cupful of cold water, pouring about one-third of the water on the flour at first, and adding the rest when perfectly smooth. Taste to see if the stew is seasoned enough, and if it is not, add more salt and pepper. Let the stew come to a boil again, and cook ten minutes; then add dumplings. Cover tightly, and boil rapidly ten minutes longer.

Mutton, lamb or veal can be cooked in this manner. When veal is used, fry out two slices of pork, as there will not be much fat on the meat. Lamb and mutton must have some of the fat put aside, as there is so much on these meats that they are otherwise very gross.

Irish Stew.

About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two table-spoonfuls of flour. Cut the mutton in handsome pieces. Put about half the fat in the stew-pan, with the onions, and stir for eight or ten minutes over a hot fire; then put in the meat, which sprinkle with the flour, salt and pepper. Stir ten minutes, and add the water, boiling. Set for one hour where it will simmer; then add the potatoes, peeled, and cut in quarters. Simmer an hour longer, and serve. You can cook dumplings with this dish, if you choose. They are a great addition to all kinds of stews and ragouts.

Toad in the Hole.

This is an English dish, and a good one, despite the unpleasant name. One pound of round steak, one pint of milk, one cupful of flour, one egg, and salt and pepper. Cut the steak into dice. Beat the egg very light; add milk to it, and then half a teaspoonful of salt. Pour upon the flour, gradually, beating very light and smooth. Butter a two- quart dish, and in it put the meat. Season well, and pour over it the batter. Bake an hour in a moderate oven. Serve hot. This dish can be made with mutton and lamb in place of steak.

Scotch Roll.

Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the rest. With a sharp knife, cut a thin layer from the thick part, and lay upon the thin. Mix together three table-spoonfuls of salt, one of sugar, half a teaspoonful of pepper, one-eighth of a teaspoonful of clove and one teaspoonful of summer savory. Sprinkle this over the meat, and then sprinkle with three table-spoonfuls of vinegar. Roll up, and tie with twine. Put away in a cold place for twelve hours When it has stood this time, place in a stew-pan, with boiling water to cover, and simmer gently for three hours and a half. Mix four heaping table- spoonfuls of flour with half a cupful of cold water, and stir into the gravy. Season to taste with salt and pepper. Simmer half an hour longer. This dish is good hot or cold.



POULTRY AND GAME.

To Clean and Truss Poultry.

First singe, by holding the bird over a blazing paper. It is best to do this over the open stove, when all the particles of burnt paper will fall into the fire. Next open the vent and draw out the internal organs, if this has not been done at the butcher's. Be careful not to break the gall bladder. Wash quickly in one water. If there are large black pin-feathers, take out what you can with the point of a knife, (it is impossible to get out all). Cut the oil bag from the tail. Be sure that you have taken out every part of the wind-pipe, the lights and crop. Turn the skin back, and cut the neck quite short. Fill the crop with dressing, and put some in the body also. With a short skewer, fasten the legs together at the joint where the feet were cut off. [Be careful, in cutting off the feet of game or poultry, to cut in the joint. If you cut above, the ligaments that hold the flesh and bones together will be severed, and in cooking, the meat will shrink, leaving a bare, unsightly bone. Besides, you will have nothing to hold the skewer, if the ligaments are cut off.] Run the skewer into the bone of the tail, and tie firmly with a long piece of twine. Now take a longer skewer, and run through the two wings, fastening them firmly to the sides of the bird. With another short skewer, fasten the skin of the neck on to the back-bone. Place the bird on its breast, and draw the strings, with which the legs were tied, around the skewers in the wings and neck; pass them across the back three times, and tie very tightly. By following these directions, you will have the bird in good shape, and all the strings on the back, so that you will avoid breaking the handsome crust that always forms on properly basted and roasted poultry. When cooked, first cut the strings, then draw out the skewers. The fat that comes from the vent and the gizzard of chickens, should be tried out immediately and put away for shortening and frying. That of geese, turkeys and ducks is of too strong a flavor to be nice in cookery.

To clean the giblets: Cut the gall-bag from the lobe of the liver, cutting a little of the liver with it, so as not to cut into the bag. Press the heart between the finger and thumb, to extract all the blood. With a sharp knife, cut lightly around the gizzard, and draw off the outer coat, leaving the lining coat whole. If you cannot do that (and it does require practice), cut in two, and after removing the filling, take out the lining. When the poultry is to be boiled, and is stuffed, the vent must be sewed with mending cotton or soft twine. Unless the bird is full of dressing, this will not be necessary in roasting.

Fowl and Pork.

Clean and truss, pin in the floured cloth and put into water in which one pound of rather lean pork has been boiling three hours. The time of cooking depends upon the age of the fowl. If they are not more than a year old an hour and a half will be enough, but if very old they may need three hours. The quantity of pork given is for only a pair of fowl, and more must be used if a large number of birds be cooked. Serve with egg sauce. The liquor should be saved for soups.

Boiled Fowl with Macaroni.

Break twelve sticks of macaroni in pieces about two inches long; throw them into one quart of boiling water, add a table-spoonful of salt and half a table-spoonful of pepper. Boil rapidly for twelve minutes; then take up, and drain off all the water. Season with one table-spoonful of butter and one teaspoonful of salt. After the fowl have been singed and cleaned, stuff with the macaroni. Truss them, and then pin in a floured cloth and plunge into enough boiling water to cover them. Boil rapidly for fifteen minutes; then set back where they will just simmer for from one and a half to two and a half hours. The time of cooking depends upon the age of the birds. Serve with an egg or Bechamel sauce. The quantity of macaroni given is for two fowl. Plain boiled macaroni should be served with this dish.

Boiled Turkey with Celery.

Chop half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, two heaping table-spoonfuls of butter and two eggs. Stuff the turkey with this; sew up and truss. Wring a large square of white cotton cloth out of cold water, and dredge it thickly with flour. Pin the turkey in this, and plunge into boiling water. Let it boil rapidly for fifteen minutes; then set back where it will simmer. Allow three hours for a turkey weighing nine pounds, and twelve minutes for every additional pound. Serve with celery sauce. The stuffing may be made the same as above, only substitute oysters for celery, and serve with oyster sauce.

Boiled Turkey.

Clean and truss the same as for roasting. Rub into it two spoonfuls of salt, and put into boiling water to cover. Simmer gently three hours, if it weighs nine or ten pounds, and is tender. If old and tough it will take longer. Serve with oyster, celery or egg sauce. Pour some of the sauce over the turkey, and serve the rest in a gravy boat.

Roast Turkey.

Proceed the same with a turkey as with a chicken, allowing one hour and three-quarters for a turkey weighing eight pounds, and ten minutes for every additional pound.

Roast Turkey with Chestnut Stuffing and Sauce.

Clean the turkey, and lard the breast. Throw fifty large chestnuts into boiling water for a few minutes; then take them up, and rub off the thin, dark skin. Cover them with boiling water, and simmer for one hour; take them up, and mash fine. Chop one pound of veal and half a pound of salt pork very fine. Add half of the chestnuts to this, and add, also, half a teaspoonful of pepper, two table-spoonfuls of salt and one cupful of stock or water. Stuff the turkey with this. Truss, and roast as already directed. Serve with a chestnut sauce. The remaining half of the chestnuts are for this sauce.

Boned Turkey.

Get a turkey that has not been frozen (freezing makes it tear easily). See that every part is whole; one with a little break in the skin will not do. Cut off the legs, in the joints, and the tips of the wings. Do not draw the bird. Place it on its breast, and with a small, sharp boning knife, cut in a straight line through to the bone, from the neck down to that part of the bird where there is but little flesh, where it is all skin and fat. Begin at the neck, and run the knife between the flesh and the bones until you come to the wing. Then cut the ligaments that hold the bones together and the tendons that hold the flesh to the bones. With the thumb and fore-finger, press the flesh from the smooth bone. When you come to the joint, carefully separate the ligaments and remove the bone. Do not try to take the bone from the next joint, as that is not in the way when carving, and it gives a more natural shape to the bird. Now begin at the wish-bone, and when that is free from the flesh, run the knife between the sides and the flesh, always using the fingers to press the meat from the smooth bones, as, for instance, the breast-bone and lower part of the sides. Work around the legs the same as you did around the wings, always using great care at the joints not to cut the skin. Drawing out the leg bones turns that part of the bird inside out. Turn the bird over, and proceed in the same manner with the other side. When all is detached, carefully draw the skin from the breast-bone; then run the knife between the fat and bone at the rump, leaving the small bone in the extreme end, as it holds the skewers. Carefully remove the flesh from the skeleton, and turn it right side out again. Rub into it two table-spoonfuls of salt and a little pepper, and fill with dressing. Sew up the back and neck and then the vent. Truss the same as if not boned. Take a strong piece of cotton cloth and pin the bird firmly in it, drawing very tight at the legs, as this is the broadest place, and the shape will not be good unless this precaution be taken. Steam three hours, and then place on a buttered tin sheet, which put in a baking pan. Baste well with butter, pepper, salt and flour. Roast one hour, basting every ten minutes, and twice with stock. When cold, remove the skewers and strings, and garnish with aspic jelly, cooked beets and parsley. To carve: First cut off the wings, then about two thick slices from the neck, where it will be quite fat, and then cut in thin slices. Serve jelly with each plate.

Filling for a turkey weighing eight pounds: The flesh of one chicken weighing four pounds, one pound of clear veal, half a pound of clear salt pork, one small capful of cracker crumbs, two eggs, one cupful of broth, two and a half table-spoonfuls of salt, half a teaspoonful of pepper, one teaspoonful of summer savory, one of sweet majoram, one of thyme, half a spoonful of sage, and, if you like, one table-spoonful of capers, one quart of oysters and two table-spoonfuls of onion juice. Have the meat uncooked and free from any tough pieces. Chop very fine. Add seasoning, crackers, etc., mix thoroughly, and use. If oysters are used, half a pound of the veal must be omitted. Where one cannot eat veal, use chicken instead. Veal is recommended for its cheapness. Why people choose boned turkey instead of a plain roast turkey or chicken, is not plain, for the flavor is not so good; but at the times and places where boned birds are used, it is a very appropriate dish. That is, at suppers, lunches and parties, where the guests are served standing, it is impracticable to provide anything that cannot be broken with a fork or spoon; therefore, the advantage of a boned turkey, chicken, or bird, is apparent. One turkey weighing eight pounds before being boned, will serve thirty persons at a party, if there are, also, say oysters, rolls, coffee, ices, cake and cream. If the supper is very elaborate the turkey will answer for one of the dishes for a hundred or more persons. If nothing more were gained in the boning of a bird, the knowledge of the anatomy and the help this will give in carving, pay to bone two or three chickens. It is advisable to bone at least two fowls before trying a turkey, for if you spoil them there is nothing lost, as they make a stew or soup.

Aspic jelly: One and a half pints of clear stock—beef if for amber jelly, and chicken or veal if for white; half a box of gelatine, the white of one egg, half a cupful of cold water, two cloves, one large slice of onion, twelve pepper-corns, one stalk of celery, salt. Soak gelatine two hours in the cold water. Then put on with other ingredients, the white of the egg being beaten with one spoonful of the cold stock. Let come to a boil, and set back where it will just simmer for twenty minutes. Strain through a napkin, turn into a mould or shallow dish, and put away to harden. The jelly can be made with the bones of the turkey and chicken, by washing them, covering with cold water and boiling down to about three pints; by then straining and setting away to cool, and in the morning skimming off all the fat and turning off the clear stock. The bones may, instead, be used for a soup.

Roast Goose.

Stuff the goose with a potato dressing made in the following manner: Six potatoes, boiled, pared and mashed fine and light; one table- spoonful of salt, one teaspoonful of pepper, one spoonful of sage, two table-spoonfuls of onion juice, two of butter. Truss, and dredge well with salt, pepper and flour. Roast before the fire (if weighing eight pounds) one hour and a half; in the oven, one hour and a quarter. Make gravy the same as for turkey. No butter is required for goose, it is so fat. Serve with apple sauce. Many people boil the goose half an hour before roasting, to take away the strong flavor. Why not have something else if you do not like the real flavor of the goose?

Roast Duck.

Ducks, to be good, must be cooked rare: for this reason it is best not to stuff. If, however, you do stuff them, use the goose dressing, and have it very hot. The better way is to cut an onion in two, and put into the body of the bird; then truss, and dredge with salt, pepper and flour, and roast, if before the fire, forty minutes, and if in the oven, thirty minutes. The fire must be very hot if the duck be roasted in the kitchen, and if in the oven, this must be a quick one. Serve with currant jelly and a sauce made the same as for turkey.

Roast Chicken.

Clean the chicken, and stuff the breast and part of the body with dressing made as follows: For a pair of chickens weighing between seven and eight pounds, take one quart of stale bread (being sure not to have any hard pieces), and break up in very fine crumbs. Add a table-spoonful of salt, a scant teaspoonful of pepper, a teaspoonful of chopped parsley, half a teaspoonful of powdered sage, one of summer savory and a scant half cupful of butter. Mix well together. This gives a rich dressing that will separate like rice when served. Now truss the chickens, and dredge well with salt. Take soft butter in the hand, and rub thickly over the chicken; then dredge rather thickly with flour. Place on the side, on the meat rack, and put into a hot oven for a few moments, that the flour in the bottom of the pan may brown. When it is browned, put in water enough to cover the pan. Baste every fifteen minutes with the gravy in the pan, and dredge with salt, pepper and flour. When one side is browned, turn, and brown the other. The last position in which the chicken should bake is on its back, that the breast may be nicely frothed and browned. The last basting is on the breast, and should be done with soft butter, and the breast should be dredged with flour. Putting the butter on the chicken at first, and then covering with flour, makes a paste, which keeps the juices in the chicken, and also supplies a certain amount of rich basting that is absorbed into the meat. It really does not take as much butter to baste poultry or game in this manner as by the old method of putting it on with a spoon after the bird began to cook. The water in the pan must often be renewed; and always be careful not to get in too much at a time. It will take an hour and a quarter to cook a pair of chickens, each weighing between three and a half and four pounds; anything larger, an hour and a half. A sure sign that they are done is the readiness of joints to separate from the body. If the chickens are roasted in the tin-kitchen, before the fire, it will take a quarter of an hour longer than in the oven.

Gravy for chickens: Wash the hearts, livers, gizzards and necks and put on to boil in three pints of water; boil down to one pint. Take them all up. Put the liver on a plate, and mash fine with the back of the spoon; return it to the water in which it was boiled. Mix two table-spoonfuls of flour with half a cupful of cold water. Stir into the gravy, season well with salt and pepper, and set back where it will simmer, for twenty minutes. Take up the chickens, and take the meat rack out of the pan. Then tip the pan to one side, to bring all the gravy together. Skim off the fat. Place the pan on top of the stove and turn into it one cupful of water. Let this boil up, in the meantime scraping everything from the sides and bottom of the pan. Turn this into the made gravy, and let it all boil together while you are removing the skewers and strings from the chickens.

Chicken a la Matelote.

Cut up an uncooked chicken. Rub in butter and flour, and brown in an oven. Fry in four table-spoonfuls of chicken fat or butter, for about twenty minutes, a small carrot, onion and parsnip, all cut into dice. When the chicken is browned, put it in a stew-pan with the cooked vegetables and one quart of white stock. Then into the fat in which the vegetables were fried, put two table-spoonfuls of flour, and cook until brown. Stir this in with the chicken. Add the liver, mashed fine, one table-spoonful of capers and salt and pepper to taste. Cook very gently three-quarters of an hour; then add one-fourth of a pound of mushrooms, cut in small pieces. Cook fifteen minutes longer. Serve with a border of boiled macaroni, mashed potatoes or rice.

Chicken a la Reine.

Clean, stuff and truss a pair of chickens, as for roasting. Dredge well with salt, pepper and flour. Cut a quarter of a pound of pork in slices, and put part on the bottom of a deep stew-pan with two slices of carrot and one large onion, cut fine. Stir over the fire until they begin to color; then put in the chickens, and lay the remainder of the pork over them. Place the stew-pan in a hot oven for twenty minutes; then add white stock to half cover the chicken (about two quarts), and a bouquet of sweet herbs. Dredge well with flour. Cover the pan and return to the oven. Baste about every fifteen minutes, and after cooking one hour, turn over the chickens. Cook, in all, two hours. Serve with Hollandaise sauce or with the sauce in which the chickens were cooked, it being strained over them.

Chicken a la Tartare.

Singe the chicken, and split down the back. Wipe thoroughly with a damp cloth. Dredge well with salt and pepper, cover thickly with softened butter, and dredge thickly on both sides with fine, dry bread crumbs. Place in a baking pan, the inside down, and cook in a very hot oven thirty minutes, taking care not to bum. Serve with Tartare sauce.

Broiled Chicken.

Singe the chicken, and split down the back, if not already prepared; and wipe with a damp cloth. Never wash it. Season well with salt and pepper. Take some soft butter in the right hand and rub over the bird, letting the greater part go on the breast and legs. Dredge with flour. Put in the double broiler, and broil over a moderate fire, having the breast turned to the heat at first. When the chicken is a nice brown, which will be in about fifteen minutes, place in a pan and put into a moderate oven for twelve minutes. Place on a hot dish, season, with salt, pepper and butter, and serve immediately. This rule is for a chicken weighing about two and a half pounds. The chicken is improved by serving with maitre d' hotel butter or Tartare sauce.

Chicken Stew with Dumplings.

One chicken or fowl, weighing about three pounds; one table-spoonful of butter, three of flour, one large onion, three slices of carrot, three of turnip, three pints of boiling water and salt and pepper. Cut the chicken in slices suitable for serving. Wash, and put in a deep stew-pan, add the water, and set on to boil. Put the carrot, turnip and onion, cut fine, in a sauce-pan, with the butter, and cook slowly half an hour, stirring often; then take up the vegetables in a strainer, place the strainer in the stew-pan with the chicken, and dip some of the water into it. Mash the vegetables with the back of a spoon, and rub as much as possible through the strainer. Now skim two spoonfuls of chicken fat from the water, and put in the pan in which the vegetables were cooked. When boiling hot, add the three table- spoonfuls of flour. Stir over the fire until a dark brown; then stir it in with the chicken, and simmer until tender. Season well with pepper and salt. The stew should only simmer all the while it is cooking. It must not boil hard. About two hours will be needed to cook a year old chicken. Twelve minutes before serving draw the stew-pan forward, and boil up; then put in the dumplings, and cook ten minutes. Take them up, and keep in the heater while you are dishing the chicken into the centre of the platter. Afterwards, place the dumplings around the edge. This is a very nice and economical dish, if pains are taken in preparing. One stewed chicken will go farther than two roasted.

Larded Grouse.

Clean and wash the grouse. Lard the breast and legs. Run a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour. Put into a quick oven. If to be very rare, cook twenty minutes; if wished better done, thirty minutes. The former time, as a general thing, suits gentlemen better, but thirty minutes is preferred by ladies. If the birds are cooked in a tin-kitchen, it should be for thirty or thirty-five minutes. When done, place on a hot dish, on which has been spread bread sauce. Sprinkle fried crumbs over both grouse and sauce. Garnish with parsley. The grouse may, instead, be served on a hot dish, with the parsley garnish, and the sauce and crumbs served in separate dishes. The first method is the better, however, as you get in the sauce all the gravy that comes from the birds.

Larded Partridges.

Partridges are cooked and served the same as grouse.

Larded Quail.

The directions for cooking and serving are the same as those for grouse, only that quails cook in fifteen minutes. All dry-meated birds are cooked in this way. The question is sometimes asked, Should ducks be larded? Larding is to give richness to a dry meat that does not have fat enough of its own; therefore, meats like goose, duck and mutton are not improved by larding.

Broiled Quail.

Split the quail down the back. Wipe with a damp towel. Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals. Serve on hot buttered toast, garnishing with parsley.

Broiled Pigeons.

Prepare, cook and serve the same as quail They should be young for broiling, squabs being the best.

Broiled Small Birds.

All small birds can be broiled according to the directions for quail, remembering that for extremely small ones it takes a very bright fire. As the birds should be only browned, the time required is very brief.

Small Birds, Roasted.

Clean, by washing quickly in one water after they have been drawn. Season with salt and pepper. Cut slices of salt pork very thin, and with small skewers, fasten a slice around each bird. Run a long skewer through the necks of six or eight, and rest it on a shallow baking-pan. When all the birds are arranged, put into a hot oven for twelve minutes, or before a hot fire for a quarter of an hour. Serve on toast.

Potted Pigeons.

Clean and wash one dozen pigeons. Stand them on their necks in a deep earthen or porcelain pot, and turn on them a pint of vinegar. Cut three large onions in twelve pieces, and place a piece on each pigeon. Cover the pot, and let it stand all night In the morning take out the pigeons, and throw away the onions and vinegar. Fry, in a deep stew- pan, six slices of fat pork, and when browned, take them up, and in the fat put six onions, sliced fine. On these put the pigeons, having first trussed them, and dredge well with salt pepper and flour. Cover, and cook slowly for forty-five minutes, stirring occasionally; then add two quarts of boiling water, and simmer gently two hours. Mix four heaping table-spoonfuls of flour with a cupful of cold water, and stir in with the pigeons. Taste to see if there is enough seasoning, and if there is not, add more. Cook half an hour longer. Serve with a garnish of rice or riced potatoes. More or less onion can be used; and, if you like it so, spice the gravy slightly.

Pigeons in Jelly.

Wash and truss one dozen pigeons. Put them in a kettle with four pounds of the shank of veal, six cloves, twenty-five pepper-corns, an onion that has been fried in one spoonful of butter, one stalk of celery, a bouquet of sweet herbs and four and a half quarts of water. Have the veal shank broken in small pieces. As soon as the contents of the kettle come to a boil, skim carefully, and set for three hours where they will just simmer. After they have been cooking one hour, add two table-spoonfuls of salt. When the pigeons are done, take them up, being careful not to break them, and remove the strings. Draw the kettle forward, where it will boil rapidly, and keep there for forty minutes; then strain the liquor through a napkin, and taste to see if seasoned enough. The water should have boiled down to two and a half quarts. Have two moulds that will each hold six pigeons. Put a thin layer of the jelly in these, and set on ice to harden. When hard, arrange the pigeons in them, and cover with the jelly, which must be cold, but liquid. Place in the ice chest for six or, better still, twelve hours. There should be only one layer of the pigeons in the mould.

To serve: Dip the mould in a basin of warm water for one minute, and turn on a cold dish. Garnish with pickled beets and parsley. A Tartare sauce can be served with this dish.

If squabs are used, two hours will cook them. All small birds, as well as partridge, grouse, etc., can be prepared in the same manner. Remember that the birds must be cooked tender, and that the liquor must be so reduced that it will become jellied.

Roast Rabbit.

First make a stuffing of a pound of veal and a quarter of a pound of pork, simmered two hours in water to cover; four crackers, rolled fine; a table-spoonful of salt, a scant teaspoonful of pepper, a teaspoonful of summer savory, a large table-spoonful of butter and one and a quarter cupfuls of the broth in which the veal and pork were cooked. Chop the meat fine, add the other ingredients, and put on the fire to heat. Cut off the rabbit's head, open the vent, and draw. Wash clean, and season with salt and pepper. Stuff while the dressing is hot, and sew up the opening. Put the rabbit on its knees, and skewer in that position. Rub thickly with butter, dredge with flour, and put in the baking pan, the bottom of which should be covered with hot water. Bake half an hour in a quick oven, basting frequently. Serve with a border of mashed potatoes, and pour the gravy over the rabbit.

Curry of Rabbit.

Cut the rabbit in small pieces. Wash, and cook the same as chicken curry.

Saddle of Venison.

Carefully scrape off the hair, and wipe with a damp towel; Season well with salt and pepper, and roll up and skewer together. Rub thickly with soft butter and dredge thickly with flour. Roast for an hour before a clear fire or in a hot oven, basting frequently. When half done, if you choose, baste with a few spoonfuls of claret. Or, you can have one row of larding on each side of the back-bone. This gives a particularly nice flavor.

To make the gravy: Pour off all the fat from the baking pan, and put in the pan a cupful of boiling water. Stir from the sides and bottom, and set back where it will keep hot. In a small frying-pan put one table-spoonful of butter, a small slice of onion, six pepper-corns and four whole cloves. Cook until the onion is browned, and then add a generous teaspoonful of flour. Stir until this is browned; then, gradually, add the gravy in the pan. Boil one minute. Strain, and add half a teaspoonful of lemon juice and three table-spoonfuls of currant jelly. Serve both venison and gravy very hot. The time given is for a saddle weighing between ten and twelve pounds. All the dishes and plates for serving must be hot. Venison is cooked in almost the same manner as beef, always remembering that it must be served rare and hot.

Roast Leg of Venison.

Draw the dry skin from the meat, and wipe with a damp towel. Make a paste with one quart of flour and a generous pint of cold water. Cover the venison with this, and place before a hot fire, if to be roasted in the tin kitchen, or else in a very hot oven. As the paste browns, baste it frequently with the gravy in the pan. When it has been cooking one hour and a half, take off the paste, cover with butter, and dredge thickly with flour. Cook one hour longer, basting frequently with butter, salt and flour. Make the gravy the same as for a saddle of venison, or serve with game sauce. The time given is for a leg weighing about fifteen pounds.



ENTREES.

Fillet of Beef, Larded.

The true fillet is the tenderloin, although sometimes one will see a rib roast, boned and rolled, called a fillet. A short fillet, weighing from two and a half to three pounds (the average weight from a very large rump), will suffice for ten persons at a dinner where this is served as one course; and if a larger quantity is wanted a great saving will still be made if two short fillets are used. They cost about two dollars, while a large one, weighing the same amount, would cost five dollars, Fillet of beef is one of the simplest, safest and most satisfactory dishes that a lady can prepare for either her own family or guests. After a single trial she will think no more of it than of broiling a beef steak. First, remove from the fillet, with a sharp knife, every shred of muscle, ligament and thin, tough skin. If it is not then of a good round shape, skewer it into shape. Draw a line through the centre, and lard with two rows of pork, having them meet at this line. Dredge well with salt, pepper and flour, and put, without water, in a very small pan. Place in a hot oven for thirty minutes. Let it be in the lower part of the oven the first ten minutes, then place on the upper grate. Serve with mushroom, Hollandaise or tomato sauce, or with potato balls. If with sauce, this should be poured around the fillet, the time given cooks a fillet of any size, the shape being such that it will take half an hour for either two or six pounds. Save the fat trimmed from the fillet for frying, and the lean part for soup stock.

Fillet of Beef a la Hollandaise.

Trim and cut the short fillet into slices about half an inch thick. Season these well with salt, and then lay in a pan with six table- spoonfuls of butter, just warm enough to be oily. Squeeze the juice of a quarter of a lemon over them. Let them stand one hour; then dip lightly in flour, place in the double broiler, and cook for six minutes over a very bright fire. Have a mound of mashed potatoes in the centre of a hot dish, and rest the slices against this. Pour a Hollandaise sauce around. Garnish with parsley.

Fillet of Beef a l'Allemand.

Trim the fillet and skewer it into a good shape. Season well with pepper and salt. Have one egg and half a teaspoonful of sugar well beaten together; roll the fillet in this and then in bread crumbs. Bake in the oven for thirty minutes. Serve with Allemand sauce poured around it.

Fillet of Beef in Jelly.

Trim a short fillet, and cut a deep incision in the side, being careful not to go through to the other side or the ends. Fill this with one cupful of veal, prepared as for quenelles, and the whites of three hard-boiled eggs, cut into rings. Sew up the openings, and bind the fillet into good shape with broad bands of cotton cloth. Put in a deep stew-pan two slices of ham and two of pork, and place the fillet on them; then put in two calf's feet, two stalks of celery and two quarts of clear stock. Simmer gently two hours and a half. Take up the fillet, and set away to cool. Strain the stock, and set away to harden. When hard, scrape of every particle of fat, and put on the fire in a clean sauce-pan, with half a slice of onion and the whites of two eggs, beaten with four table-spoonfuls of cold water. When this boils, season well with salt, and set back where it will just simmer for half an hour; then strain through a napkin. Pour a little of the jelly into a two-quart charlotte russe mould (half an inch deep), and set on the ice to harden. As soon as it is hard, decorate with the egg rings. Add about three spoonfuls of the liquid jelly, to set the eggs. When hard, add enough jelly to cover the eggs, and when this is also hard, trim the ends of the fillet, and draw out the thread. Place in the centre of the mould, and cover with the remainder of the jelly. If the fillet floats, place a slight weight on it. Set in the ice chest to harden. When ready to serve, place the mould in a pan of warm water for half a minute, and then turn out the fillet gently upon a dish. Garnish with a circle of egg rings, each of which has a stoned olive in the centre. Put here and there a sprig of parsley.

Alamode Beef.

Six pounds of the upper part, or of the vein, of the round of beef, half a pound of fat salt pork, three table-spoonfuls of butter, two onions, half a carrot, half a turnip, two table-spoonfuls of vinegar, one of lemon juice, one heaping table-spoonful of salt, half a teaspoonful of pepper, two cloves, six allspice, a small piece of stick cinnamon, a bouquet of sweet herbs, two scant quarts of boiling water and four table-spoonfuls of flour. Cut the pork in thick strips— as long as the meat is thick, and, with a large larding needle (which comes for this purpose), draw these through the meat. If you do not have the large needle, make the holes with the boning knife or the carving steel, and press the pork through with the fingers. Put the butter in a six-quart stew-pan, and when it melts, add the vegetables, cut fine. Let them cook five minutes, stirring all the while. Put in the meat, which has been well dredged with the flour; brown on one aide, and then turn, and brown the other. Add one quart of the water; stir well, and then add the other, with the spice, herbs, vinegar, salt and pepper. Cover tightly, and simmer gently four hours. Add the lemon juice. Taste the gravy, and, if necessary, add more salt and pepper. Let it cook twenty minutes longer. Take up the meat, and draw the stew-pan forward, where it will boil rapidly, for ten or fifteen minutes, having first skimmed off all the fat. Strain the gravy on the beef, and serve. This dish may be garnished with, potato balls or button onions.

Macaronied Beef.

Six pounds of beef from the upper part of the round or the vein, a quarter of a pound of macaroni (twelve sticks), half a cupful of butter, four large onions, one quart of peeled and sliced tomatoes, or a quart can of the vegetable; two heaping table-spoonfuls of flour, salt, pepper and two cloves. Make holes in the beef with the large larding needle or the steel, and press the macaroni into them. Season with salt and pepper. Put the butter and the onions, which have been peeled and cut fine, in a six-quart stew-pan, and stir over the fire until a golden brown; then put in the meat, first drawing the onions aside. Dredge with the flour, and spread the top of the meat with the fried onions. Put in the spice and one quart of boiling water. Cover tightly, and simmer slowly for three hours; then add the tomato, and cook one hour longer. Take up the meat, and strain the gravy over it. Serve hot. The tomato may be omitted if one pint more of water and an extra table-spoonful of flour are used instead. Always serve macaroni with this dish.

Cannelon of Beef.

One thin slice of the upper part of the round of beef. Cut off all the fat, and so trim as to give the piece a regular shape. Put the trimmings in the chopping tray, with a quarter of a pound of boiled salt pork and one pound of lean cooked ham. Chop very fine; then add a speck of cayenne, one teaspoonful of mixed mustard, one of onion juice, one table-spoonful of lemon juice and three eggs. Season the beef with salt and pepper. Spread the mixture over it, and roll up. Tie with twine, being careful not to draw too tightly. Have six slices of fat pork fried in the braising pan. Cut two onions, two slices of carrot, and two of turnip into this, and stir for two minutes over the fire. Roll the cannelon in a plate of flour, and put it in the braising pan with the pork and vegetables. Brown slightly on all sides; then add one quart of boiling water, and place in the oven. Cook three hours, basting every fifteen minutes. When it has been cooking two hours, add half a cupful of canned tomatoes or two fresh ones. Taste to see if the gravy is seasoned enough; if it is not, add seasoning. The constant dredging with flour will thicken the gravy sufficiently. Slide the cake turner under the beef, and lift carefully on to a hot dish. Cut the string in three or four places with a sharp knife, and gently draw it away from the meat. Skim off all the fat. Strain the gravy through a fine sieve on to the meat. Garnish with a border of toast or riced potatoes. Cut in thin slices with a sharp knife.

Cannelon of Beef, No. 2.

Two pounds of the round of beef, the rind of half a lemon, three sprigs of parsley, one teaspoonful of salt, barely one-fourth of a teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of melted butter, one raw egg and half a teaspoonful of onion juice. Chop meat, parsley and lemon rind very fine. Add other ingredients, and mix thoroughly. Shape, into a roll, about three inches in diameter and six in length. Roll in buttered paper, and bake thirty minutes, basting with butter and water. When cooked, place on a hot dish, gently unroll from the paper, and serve with Flemish sauce poured over it. You may serve tomato or mushroom sauce if you prefer either.

Beef Roulette.

Have two pounds of the upper part of the round, cut very thin. Mix together one cupful of finely-chopped ham, two eggs, one teaspoonful of mixed mustard, a speck of cayenne and three table-spoonfuls of stock or water. Spread upon the beef, which roll up firmly and tie with soft twine, being careful not to draw too tightly, for that would cut the meat as soon as it began to cook. Cover the roll with flour, and fry brown in four table-spoonfuls of ham or pork fat. Put it in as small a sauce-pan as will hold it. Into the fat remaining in the pan put two finely-chopped onions, and cook until a pale yellow; then add two table-spoonfuls of flour, and stir three minutes longer. Pour upon this one pint and a half of boiling water. Boil up once, and pour over the roulette; then add two cloves, one-fourth of a teaspoonful of pepper and one heaping teaspoonful of salt. Cover the sauce-pan, and set where it will simmer slowly for three hours. After the first hour and a half, turn the roulette over. Serve hot; with the gravy strained over it. It is also nice to serve cold for lunch or supper. Ham force- meat balls and parsley make a pretty garnish.

Beef Olives.

One and a half pounds of beef, cut very thin. Trim off the edges and fat; then cut in strips three inches wide and four long; season well with salt and pepper. Chop fine the trimmings and the fat Add three table-spoonfuls of powdered cracker, one teaspoonful of sage and savory, mixed, one-fourth of a teaspoonful of pepper and two teaspoonfuls of salt. Mix very thoroughly and spread on the strips of beef. Roll them up, and tie with twine. When all are done, roll in flour. Fry brown a quarter of a pound of pork. Take it out of the pan, and put the olives in. Fry brown, and put in a small sauce-pan that can be tightly covered. In the fat remaining in the pan put one table- spoonful of flour, and stir until perfectly smooth and brown; then pour in, gradually, nearly a pint and a half of boiling water. Stir for two or three minutes, season to taste with salt and pepper, and pour over the olives. Cover the sauce-pan, and let simmer two hours. Take up at the end of this time and cut the strings with a sharp knife. Place the olives in a row on a dish, and pour the gravy over them.

Veal Olives.

These are made in the same manner, except that a dressing, like chicken dressing, is made for them. For one and a half pounds of veal take three crackers, half a table-spoonful of butter, half a teaspoonful of savory, one-fourth of a teaspoonful of sage, a teaspoonful of salt, a very little pepper and an eighth of a cupful of water. Spread the strips with this, and proceed as for beef olives.

Fricandelles of Veal.

Two pounds of clear veal, half a cupful of finely-chopped cooked ham, one cupful of milk, one cupful of bread crumbs, the juice of half a lemon, one table-spoonful of salt, half a teaspoonful of pepper, one cupful of butter, a pint and a half of stock, three table-spoonfuls of flour. Chop the veal fine. Cook the bread crumbs and milk until a smooth paste, being careful not to burn. Add to the chopped veal and ham, and when well mixed, add the seasoning and four tablespoonfuls of the butter. Mix thoroughly, and form into balls about the size of an egg. Have the yolks of three eggs well beaten, and use to cover the balls. Fry these, till a light brown, in the remainder of the butter, being very careful not to burn. Stir the three table-spoonfuls of flour into the butter that remains after the balls are fried. Stir until dark brown, and then gradually stir the stock into it. Boil for two minutes. Taste to see if seasoned enough; then add the balls, and cook very slowly for one hour. Serve with a garnish of toast and lemon.

Fricandelles can be made with chicken, mutton, lamb and beef, the only change in the above directions being to omit the ham.

Braised Tongue.

Wash a fresh beef tongue, and, with a trussing needle, run a strong twine through the roots and end of it, drawing tightly enough to have the end meet the roots; then tie firmly. Cover with boiling water, and boil gently for two hours; then take up and drain. Put six table- spoonfuls of butter in the braising pan, and when hot, put in half a small carrot, half a small turnip and two onions, all cut fine. Cook five minutes, stirring all the time, and then draw to one side. Roll the tongue in flour, and put in the pan. As soon as browned on one side, turn, and brown the other. Add one quart of the water in which it was boiled, a bouquet of sweet herbs, one clove, a small piece of cinnamon and salt and pepper. Cover, and cook two hours in a slow oven, basting often with the gravy in the pan, and salt, pepper and flour. When it has been cooking an hour and a half, add the juice of half a lemon to the gravy. When done, take up. Melt two table- spoonfuls of glaze, and pour over the tongue. Place in the heater until the gravy is made. Mix one table-spoonful of corn-starch with a little cold water, and stir into the boiling gravy, of which there should be one pint. Boil one minute; then strain, and pour around the tongue. Garnish with parsley, and serve.

Fillets of Tongue.

Cut cold boiled tongue in pieces about four inches long, two wide and half an inch thick. Dip in melted butter and in flour. For eight fillets put two table-spoonfuls of butter in the frying-pan, and when hot, put in the tongue. Brown on both sides, being careful not to burn. Take up, and put one more spoonful of butter in the pan, and then one heaping teaspoonful of flour. Stir until dark brown; then add one cupful of stock, half a teaspoonful of parsley and one table- spoonful of lemon juice, or one tea-spoonful of vinegar. Let this boil up once, and then pour it around the tongue, which has been dished on thin strips of toast. Garnish with parsley, and serve. For a change, a table-spoonful of chopped pickles, or of capers, can be stirred into the sauce the last moment.

Escaloped Tongue.

Chop some cold tongue—not too fine, and have for each pint one table- spoonful of onion juice, one teaspoonful of chopped parsley, one heaping teaspoonful of salt, one teaspoonful of capers, one cupful of bread crumbs, half a cupful of stock and three table-spoonfuls of butter. Butter the escalop dish, and cover the bottom with bread crumbs. Put in the tongue, which has been mixed with the parsley, salt, pepper and capers, and add the stock, in which has been mixed the onion juice. Put part of the butter on the dish with the remainder of the bread crumbs, and then bits of butter here and there. Bake twenty minutes, and serve hot.

Tongue in Jelly.

Boil and skin either a fresh or salt tongue. When cold, trim off the roots. Have one and a fourth quarts of aspic jelly in the liquid state. Cover the bottom of a two-quart mould about an inch deep with it, and let it harden. With a fancy vegetable cutter, cut out leaves from cooked beets, and garnish the bottom of the mould with them. Gently pour in three table-spoonfuls of jelly, to set the vegetables. When this is hard, add jelly enough to cover the vegetables, and let the whole get very hard. Then put in the tongue, and about half a cupful of jelly, which should be allowed to harden, and so keep the meat in place when the remainder is added. Pour in the remainder of the jelly and set away to harden. To serve: Dip the mould for a few moments in a pan of warm water, and then gently turn on to a dish. Garnish with pickles and parsley. Pickled beet is especially nice.

Lambs' Tongues in Jelly.

Lambs' tongues are prepared the same as beef tongues. Three of four moulds, each holding a little less than a pint, will make enough for a small company, one tongue being put in each mould. The tongues can all be put on the same dish, or on two, if the table is long.

Lambs' Tongues, Stewed.

Six tongues, three heaping table-spoonfuls of butter, one large onion, two slices of carrot, three slices of white turnip, three table- spoonfuls of flour, one of salt, a little pepper, one quart of stock or water and a bouquet of sweet herbs. Boil the tongues one hour and a half in clear water; then take up, cover with cold water, and draw off the skins. Put the butter, onion, turnip and carrot in the stew-pan, and cook slowly for fifteen minutes; then add the flour, and cook until brown, stirring all the while. Stir the stock into this, and when it boils up, add the tongue, salt, pepper and herbs. Simmer gently for two hours. Cut the carrots, turnips and potatoes into cubes. Boil the potatoes in salted water ten minutes, and the carrots and turnips one hour. Place the tongues in the centre of a hot dish. Arrange the vegetables around them, strain the gravy, and pour over all. Garnish with parsley, and serve.

Stewed Ox Tails.

Two ox tails, three table-spoonfuls of butter, two of flour, one large onion, half a small carrot, three slices of turnip, two stalks of celery, two cloves, a pint and a half of stock or water, salt and pepper to taste. Divide the tails in pieces about four inches long. Cut the vegetables in small pieces. Let the butter get hot in the stew-pan; then add the vegetables, and when they begin to brown, add the flour. Stir for two minutes. Put in the tails, and add the seasoning and stock. Simmer gently three hours. Serve on a hot dish with gravy strained over them.

Ox Tails a la Tartare.

Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper, one quart of stock, a bouquet of sweet herbs. Cut the tails in four- inch pieces, and put them on to boil with the stock and sweet herbs. Let them simmer two hours. Take up, drain and cool. When cold, dip them in the beaten eggs and in bread crumbs. Fry in boiling fat till a golden brown. Have Tartare sauce spread on the centre of a cold dish, and arrange the ox tails on this. Garnish with parsley, and serve.

Haricot of Ox Tails.

Three ox tails, two carrots, two onions, two small white turnips, three potatoes, three table-spoonfuls of butter, two of flour, three pints of water and salt and pepper to taste. Cut the tails in pieces about four inches long. Cut the onions very fine, and the carrots, turnips and potatoes into large cubes. Put the butter, meat and onion in the stew-pan and fry, stirring all the time, until the onions are a golden brown; then add the flour, and stir two minutes longer. Add the water, and when it comes to a boil, skim carefully. Set back where it will simmer. When it has been cooking one hour, add the carrots and turnips. Cook another hour, and then add the salt, pepper and potatoes. Simmer twenty minutes longer. Heap the vegetables in the centre of a hot dish, and arrange the tails around them. Pour the gravy over all, and serve.

Ragout of Mutton.

Three pounds of any of the cheap parts of mutton, six table-spoonfuls of butter, three of flour, twelve button onions, or one of the common size; one large white turnip, cut into little cubes; salt, pepper, one quart of water and a bouquet of sweet herbs. Cut the meat in small pieces. Put three table-spoonfuls each of butter and flour in the stew-pan, and when hot and smooth, add the meat. Stir until a rich brown, and then add water, and set where it will simmer. Put three table-spoonfuls of butter in a frying-pan, and when hot, put in the turnips and onions with a teaspoonful of flour. Stir all the time until a golden brown; then drain, and put with the meat. Simmer for an hour and a half. Garnish with rice, toasted bread, plain boiled macaroni or mashed potatoes. Small cubes of potato can be added half an hour before dishing. Serve very hot.

Ragout of Veal.

Prepare the same as mutton, using one table-spoonful more of butter, and cooking an hour longer.

Chicken Pie.

One fowl weighing between four and five pounds, half the rule for chopped paste (see chopped paste), three pints of water, one-fourth of a teaspoonful of pepper, one table-spoonful of salt (these last two quantities may be increased if you like), three table-spoonfuls of flour, three of butter, two eggs, one table-spoonful of onion juice and a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for serving. Put it in a stew-pan with the hot water, salt, pepper and herbs. When it comes to a boil, skim, and set back where it will simmer one hour and a half. Take up the chicken, and place in a deep earthen pie dish. Draw the stew-pan forward where it will boil rapidly for fifteen minutes. Skim off the fat and take out the bouquet. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth, but not brown, and stir in the water in which the chicken was boiled. Cook ten minutes. Beat the eggs with one spoonful of cold water, and gradually add the gravy to them. Turn this into the pie dish. Lift the chicken with a spoon, that the gravy may fall to the bottom. Set away to cool. When cold, roll out a covering of paste a little larger than the top of the dish and about one-fourth of an inch thick. Cover the pie with this, having the edges turned into the dish. Roll the remainder of the paste the same as before, and with a thimble, or something as small, cut out little pieces all over the cover. Put this perforated paste over the first cover, turning out the edges and rolling slightly. Bake one hour in a moderate oven.

Pasties of Game and Poultry.

Make three pints of force-meat. (See force-meat for game.) Cut all the solid meat from four grouse. Lard each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a frying- pan. Stir until the onion is yellow; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally. Take up the grouse, and put three table-spoonfuls of flour with the butter remaining in the pan. Stir until brown; add one quart of stock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves. Simmer twenty minutes, and strain. Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat. Put in a layer of the grouse, and moisten well with the gravy, which must be highly seasoned with salt and pepper; then put in the yolks of six hard- boiled eggs, and the whites, cut into rings. Moisten with gravy, and add another layer of grouse, and of eggs and gravy. Twelve eggs should be used. Make a paste as for chicken pie. Cover with this, and bake one hour and a half. Serve either hot or cold.

Any kind of meat pasties can be made in the same manner. With a veal pastie put in a few slices of cooked ham.

Cold Game Pie.

Make three pints of force-meat. (See force-meat for game.) Cut all the meat from two partridges or grouse, and put the bones on to boil with three quarts of water and three pounds of a shank of veal. Fry four large slices of fat salt pork, and as soon as brown, take up, and into the fat put one onion, cut in slices. When this begins to turn yellow, take up, and put the meat of the birds in the pan. Dredge well with salt, pepper and flour, and stir constantly for four minutes; then take up, and put away to cool. Make a crust as directed for raised pies. Butter the French pie mould very thoroughly, and line with paste. Spread upon the paste—both upon the sides and bottom of the mould—a thin layer of fat salt pork, then a layer of force-meat, one of grouse, again one of force-meat, and so on until the pie is filled. Leave a space of about half an inch at the edge of the mould, and heap the filling in the centre. Moisten with half a cupful of well-seasoned stock. Roll the remainder of the paste into the shape of the top of the mould. Wet the paste at the edge of the mould with beaten egg; then put on the top, and press the top and side parts together. Cut a small piece of paste from the centre of the top crust, add a little more paste to it, and roll a little larger than the opening, which it is to cover. Cut the edges with the jagging iron, and, with the other end of the iron, stamp leaves or flowers. Place on the top of the pie. Bake in a slow oven three hours and a half. While the pie is baking the sauce can be prepared. When the bones and veal have been cooking two hours, add two cloves, a bouquet of sweet herbs and the fried onions. Cook one hour longer; then salt and pepper well, and strain. The water should be reduced in boiling to one quart. When the pie is baked, take the centre piece from the cover, and slightly press the tunnel into the opening. Pour slowly one pint of the hot gravy through this. Put back the cover, and set away to cool. The remainder of the gravy must be turned into a flat dish and put in a cold place to harden. When the pie is served, place the mould in the oven, or steamer, for about five minutes; then draw out the wires and open it. Slip the pie on to a cold dish, and garnish with the jellied gravy and parsley. This is nice for suppers or lunches. All kinds of game and meat can be prepared in the same manner.

Pate de Foies Gras.

Make a paste with one quart of flour, as for raised pies, and put away in a cool place. Put four fat goose livers in a pint of sweet milk for two or three hours, to whiten them. Chop very fine two pounds of fresh pork, cut from the loin (it must not be too fat), and one pound of clear veal. Put one and a half cupfuls of milk on to boil with a blade of mace, an onion, two cloves, a small piece of nutmeg and a bouquet of sweet herbs. Cook all these for ten minutes; then strain the milk upon four table-spoonfuls of butter and two of flour, which have been well mixed. Add to this the chopped pork and veal and one of the livers, chopped fine; stir over the fire for ten minutes, being careful not to brown. Season well with pepper and salt, add four well-beaten eggs, and stir half a minute longer; then put away to cool. Cut half a pound of salt pork in slices as thin as shavings. Butter a French pie mould, holding about three quarts. Form three- fourths of the paste into a ball. Sprinkle the board with flour, and roll the paste out until about one-fourth of an inch thick. Take it up by the four corners and place it in the mould. Be very careful not to break it. With the hand, press the paste on the sides and bottom. The crust must come to the top of the mould. Put a layer of the pork shavings on the sides and bottom, then a thick layer of the force- meat. Split the livers, and put half of them in; over them sprinkle one table-spoonful of onion juice, salt, pepper, and, if you like, a table-spoonful of capers. Another layer of force-meat, again the liver and seasoning, and then the force-meat. On this last layer put salt pork shavings. Into the remaining paste roll three table-spoonfuls of washed butter, and roll the paste, as nearly as possible, into the shape of the top of the pie mould. Cut a small piece from the centre. The filling of the pie should have been heaped a little toward the centre, leaving a space of about one inch and a half at the edges. Brush with beaten egg the paste that is in this space. Put on the top crust, and, with the fore-finger and thumb, press the two crusts together. Roll the piece of paste cut from the centre of the cover a little larger, and cover the opening with it. From some puff-paste trimmings, cut out leaves, and decorate the cover with them. Place in a moderate oven, and bake slowly two hours. Have a pint and a half of hot veal stock (which will become jellied when cold) well seasoned with pepper, salt, whole spice and onion. When the pate is taken from the oven, take off the small piece that was put on the centre of the cover. Insert a tunnel in the opening and pour the hot stock through it. Replace the cover, and set away to cool. When the pate is to be served, place it in the oven for about five minutes, that it may slip from the mould easily. Draw out the wires which fasten the sides of the mould, and slide the pate upon the platter. Garnish the dish with parsley and small strips of cucumber pickles.

Truffles and mushrooms can be cut up and put in the pate in layers, the same as the liver and at the same time. The Strasburg fat livers (foies gras) come in little stone pots, and cost from a dollar to two dollars per pot.

Chartreuse of Chicken.

Make the force-meat as for quenelles of chicken. Simmer two large chickens in white stock for half an hour. Take up, and let cool. Have a pickled tongue boiled tender. Cut thin slices from the breast of the chickens, and cut these in squares. Cut the tongue in slices, and these in turn in squares the same size as the chicken. Butter a four-quart mould, and arrange the chicken and tongue handsomely on the bottom and sides, being careful to have the pieces fit closely together. Have note paper cut to fit the bottom and sides. Butter it well, and cover about an inch deep with the force-meat. Take up the bottom piece by the four corners and fit it into the mould, the meat side down. Pour a little hot water into any kind of a flat-bottomed tin basin, and put this in the mould and move it over the papers, to melt the butter; then lift out the paper. Place the papers on the side in the same way as on the bottom and melt the butter by rolling a bottle of hot water over them. Remove these papers, and set the mould in a cold place until the filling is ready. Cut from the tenderest part of the chicken enough meat to make two quarts. Cut four large, or six small, mushrooms and four truffles in strips. Put half a cupful of butter, half a large onion, four cloves, a blade of mace, a slice of carrot, one of turnip and a stalk of celery in a sauce-pan, and cook five minutes, stirring all the while; then add five table-spoonfuls of flour. Stir until it begins to brown, when add one quart of the stock in which the chickens were cooked, a bouquet of sweet herbs, and salt and pepper. Simmer twenty minutes; strain, and add to the chicken. Return to the fire, and simmer twenty minutes longer, and set away to cool. When cold, put a layer of the chicken in the mould, and a light layer of the truffles and mushrooms. Continue this until the form is nearly full, and then cover with the remainder of the force-meat. Spread buttered paper upon it, and put in a cool place until cooking time, when steam two hours. Turn carefully upon the dish. Brush over with three table-spoonfuls of melted glaze. Pour one pint of supreme sauce around it, and serve.

The force-meat must be spread evenly on the paper and smoothed with a knife that has been dipped in hot water. All kinds of meat chartreuses can be made in this manner.

Chartreuse of Vegetables and Game.

Six large carrots, six white turnips, two large heads of cabbage, two onions, two quarts of stock, three grouse, one pint of brown sauce, four table-spoonfuls of glaze, two cloves, a bouquet of sweet herbs, one pound of mixed salt pork and one cupful of butter. Scrape and wash the carrots, and peel and wash the turnips. Boil for twenty minutes in salted water. Pour off the water, and add three pints of stock and a teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set away to cool. Cut the cabbage in four parts. Wash, and boil twenty minutes in salted water. Drain in the colander, and return to the fire with a pint of stock, the cloves, herbs and onions, tied in a piece of muslin; a quarter of a cupful of butter and the pork and grouse. Cover the sauce-pan, and place where the contents will just simmer for two hours and a half. When cooked, put the grouse and pork on a dish to cool. Turn the cabbage into the colander, first taking out the spice and onion. Press all the juice from the cabbage and chop very fine. Season with salt and pepper, and put away to cool. Butter a plain mould holding about four quarts. Butter note paper, cut to fit the sides and bottom, and line the mould with it. Cut the cold turnips and carrots in thick slices, and then in pieces all the same size and shape, but of any design you wish. Line the sides and bottom of the mould with these, being particular to have the pieces come together. Have the yellow and white arranged in either squares or rows. With the chopped cabbage put half a pint of the brown sauce and two spoonfuls of the glaze. Stir over the fire for six minutes. Spread a thick layer of this on the vegetables, being careful not to displace them. Cut each grouse into six pieces. Season with salt and pepper, and pack closely in the mould. Moisten with the remaining half pint of brown sauce. Cover with the remainder of the cabbage. Two hours before serving time, place in a steamer and cook. While the chartreuse is steaming, make the sauce. Put two table-spoonfuls of butter in a stew-pan, and when hot, add two table-spoonfuls of flour. Stir until a dark brown; then add the stock in which the cabbage was cooked and enough of that in which the turnips and carrots were cooked to make a quart. Stir until it boils; add two spoonfuls of glaze, and set back where it will just simmer for one hour. Skim off the fat, and strain. When the chartreuse is done, take up and turn gently upon the dish. Lift the mould very carefully. Take off the paper. Pour two table-spoonfuls of the sauce on the chartreuse and the remainder around it. The vegetable chartreuse can be made with any kind of game or meat.

Chartreuse of Chicken and Macaroni.

One large fowl, about four and a half or five pounds, boiled tender; half a box of gelatine, one cupful of broth in which the chicken was boiled, one cupful of cream, salt, pepper, fourteen ounces of macaroni. Just cover the fowl with boiling water, and simmer until very tender, the time depending upon the age, but being from one to two hours if the bird is not more than a year old. Take off all the skin and fat, and cut the meat in thin, delicate pieces. Soak the gelatine two hours in half a cupful of cold water, and dissolve it in the cupful of boiling broth; add to the cream, and season highly. Have the chicken well seasoned, also. Put the macaroni in a large flat pan with boiling water to cover, and boil rapidly for three minutes. Drain off the water, and place the macaroni on a board, having about twelve pieces in a bunch. Cut in pieces about three-fourths of an inch long. Butter a two-quart mould (an oval charlotte russe mould is the best) very thickly, and stick the macaroni closely over the bottom and sides. When done, put the chicken in lightly and evenly, and add the sauce very gradually. Steam one hour. Serve either cold or hot. Great care must be taken in dishing. Place the platter over the mould and turn platter and mould simultaneously. Let the dish rest a minute, and then gently remove the mould. Serve immediately. A long time is needed to line the mould with the macaroni, but this is such a handsome, savory dish as to pay to have it occasionally. If you prefer, you can use all broth, and omit the cream.

Galatine of Turkey.

Bone the turkey, and push the wings and legs inside of the body. Make three pints of ham force-meat. Cut a cold boiled tongue in thin slices. Season the turkey with salt and pepper, and spread on a board, inside up. Spread a layer of the force-meat on this, and then a layer of tongue. Continue this until all the tongue and force-meat are used. Roll the bird into a round form, and sew up with mending cotton. Wrap tightly in a strong piece of cotton cloth, which must be either pinned or sewed to keep it in position. Put in a porcelain kettle the bones of the turkey, two calf's feet, four pounds of the knuckle of veal, an onion, two slices of turnip, two of carrot, twenty pepper-corns, four cloves, two stalks of celery, one table-spoonful of salt and three quarts of water. When this comes to a boil, skim, and put the turkey in. Set back where it will just simmer for three hours. Take up and remove the wrapping, put on a clean piece of cloth that has been wet in cold water, and place in a dish. Put three bricks in a flat baking pan, and place on top of the bird. Set away in a cool place over night. In the morning take off the weights and cloth. Place on a dish, the smooth side up. Melt four table-spoonfuls of glaze, and brush the turkey with it. Garnish with the jelly, and serve. Or, the galatine can be cut in slices and arranged on a number of dishes, if for a large party. In that case, place a little jelly in the centre of each slice, and garnish the border of the dish with jelly and parsley. The time and materials given are for a turkey weighing about nine pounds. Any kind of fowl or bird can be prepared in the same manner.

To make the jelly: Draw forward the kettle in which the turkey was cooked, and boil the contents rapidly for one hour. Strain, and put away to harden. In the morning scrape off all the fat and sediment. Put the jelly in a clean sauce-pan with the whites and shells of two eggs that have been beaten with four table-spoonfuls of cold water. Let this come to a boil, and set back where it will just simmer for twenty minutes. Strain through a napkin, and set away to harden.

Galatine of Veal.

Bone a breast of veal. Season well with salt and pepper. Treat the same as turkey, using, however, two pounds of boiled ham instead of the tongue. Cook four hours.

Chicken in Jelly.

For each pound of chicken, a pint of water. Clean the chicken, and put to boil. When it comes to a boil, skim carefully; and simmer gently until the meat is very tender—about an hour and a half. Take out the chicken, skin, and take all the flesh from the bones. Put the bones again in the liquor, and boil until the water is reduced one half. Strain, and set away to cool. Next morning skim off all the fat. Turn the jelly into a clean sauce-pan, carefully removing all the sediment; and to each quart of jelly add one-fourth of a package of gelatine (which has been soaked an hour in half a cupful of cold water), an onion, a stalk of celery, twelve pepper-corns, a small piece of mace, four cloves, the white and shell of one egg and salt and pepper to taste. Let it boil up; then set back where it will simmer twenty minutes. Strain the jelly through a napkin. In a three-pint mould put a layer of jelly about three-fourths of an inch deep. Set in ice water to harden. Have the chicken cut in long, thin strips, and well seasoned with salt and pepper; and when the jelly in the mould is hard, lay in the chicken, lightly, and cover with the liquid jelly, which should be cool, but not hard. Put away to harden. When ready to serve, dip the mould in warm water and then turn into the centre of a flat dish. Garnish with parsley, and, if you choose, with Tartare or mayonnaise sauce.

Chicken Chaud Froid.

Skin two chickens, and cut in small pieces as for serving. Wash, and put them in a stew-pan with enough white stock to cover, and one large onion, a clove, half a blade of mace, a bouquet of sweet herbs and half a table-spoonful of salt. Let this come to a boil; then skim carefully, and set back where it will simmer for one hour. Take up the chicken, and set the stew-pan where the stock will boil rapidly. Put three table-spoonfuls of butter in the frying-pan, and when it melts, stir in two table-spoonfuls of flour, and cook until smooth, but not brown. Stir this into the stock, of which there must be not more than a pint; add four table-spoonfuls of glaze, and boil up once. Taste to see if seasoned enough; if it is not, add more salt and pepper. Now add half a cupful of cream, and let boil up once more. Have the chicken in a deep dish. Pour this sauce on it, and set away to cool At serving time, have large slices of cold boiled sweet potatoes, fried in butter till a golden brown, handsomely arranged on a warm dish. On them place the chicken, which must be very cold. On each piece of the meat put a small teaspoonful of Tartare sauce. Heap the potatoes around the edge of the dish, garnish with parsley, and serve.

To Remove a Fillet from a Fowl or Bird.

Draw the skin off of the breast, and then run a sharp knife between the flesh and the ribs and breast-bone. You will in this way separate the two fillets from the body of the bird. The legs and wings of the largest birds and fowl can be boned, and stuffed with force-meat, and then prepared the same as, and served with, the fillet. The body of the bird can be used for soups. Fillets from all kinds of birds can be prepared the same as those from chickens.

Chicken Fillets, Larded and Breaded.

Lard the fillets, having four fine strips of pork for each one, and season with salt and pepper. Dip in beaten egg and in fine bread crumbs. Fry ten minutes in boiling fat. Serve on a hot dish with a spoonful of Tartare sauce on each.

Chicken Fillets, Braised.

Lard the fillets as for breading. For each one lay a slice of fat pork in the bottom of the braising pan, and on this a very small piece of onion. Dredge the fillets well with salt, pepper and flour, and place them on the pork and onion. Cover the pan, and set on the stove. Cook slowly half an hour; then add one pint of light stock or water and the bones of one of the chickens. Cover the pan, and place in a moderate oven for one hour, basting frequently with the gravy. If the gravy should cook away, add a little more stock or water, (there should be nearly a pint of it at the end of the hour). Take up the fillets, and drain; then cover them with soft butter, and dredge lightly with flour. Broil till a light brown. Serve on a hot dish with the sauce poured around. Or, they can be dressed on a mound of mashed potato, with a garnish of any green vegetable at the base, the sauce to be poured around it.

To make the sauce: Skim all the fat from the gravy in which the fillets were cooked. Cook one table-spoonful of butter and one heaping teaspoonful of flour together until a light brown; then add the gravy, and boil up once. Taste to see if seasoned enough, and strain.

Chicken Fillets, Saute.

Flatten the fillets by pounding them lightly with the vegetable masher. Season with pepper and salt, and dredge well with flour. Put in the frying-pan one table-spoonful of butter for each fillet, and when hot, put the fillets in, and cook rather slowly twenty minutes. Brown on both sides. Take up, and keep hot while making the sauce. If there are six fillets, add two table-spoonfuls of butter to that remaining in the frying-pan, and when melted, stir in one table- spoonful of flour. Stir until it begins to brown slightly; then slowly add one and a half cupfuls of cold milk, stirring all the while. Let this boil one minute. Season with salt, pepper and, if you like, a little mustard. Fill the centre of a hot dish with green peas or mashed potatoes, against which rest the fillets; and pour the sauce around. Serve very hot.

Chicken Curry.

One chicken, weighing three pounds; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of the canned article, enough cayenne to cover a silver three-cent piece, salt, one cupful of milk. Put the butter and the onions, cut fine, on to cook. Stir all the while until brown; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and let simmer one hour, stirring occasionally; then add the milk. Boil up once, and serve with boiled rice. This makes a very rich and hot curry, but for the real lover of the dish, none too much so.

Veal Curry.

Two pounds of veal, treated in the same manner, but cooked two hours. Mutton and lamb can be used in a like way.

Chicken Quenelles.

One large chicken or tender fowl, weighing about three pounds; six table-spoonfuls of butter, one table-spoonful of chopped salt pork, three eggs, one teaspoonful of onion juice, one of lemon juice, half a cupful of white stock or cream, one cupful of stale bread, one of new milk, and salt and pepper to taste. Skin the chicken, take all the flesh from the bones, and chop and pound very fine. Mix the pork with it, and rub through a flour sieve. Cook the bread and milk together for ten minutes, stirring often, to get smooth. Add this to the chicken, and then add the seasoning, stock or cream, yolks of eggs, one by one, and lastly the whites, which have been beaten to a stiff froth.

Cover the sides and bottom of a frying-pan with soft butter. Take two table-spoons and a bowl of boiling water. Dip one spoon in the water, and then fill it with force-meat, heaping it; then dip the other spoon in the hot water, and turn the contents of the first into it. This gives the quenelle the proper shape; and it should at once be slipped into the frying-pan. Continue the operation until all the meat is shaped. Cover the quenelles with white stock, boiling, and slightly salted, and cook gently twenty minutes. Take them up, and drain for a minute; then arrange on a border of mashed potatoes or fried bread. Pour a spoonful of either Bechamel, mushroom or olive sauce on each, and the remainder in the centre of the dish. Serve hot.

Chicken Quenelles, Stuffed.

Prepare the force-meat as for quenelles. Soak four table- spoonfuls of gelatine for one hour in cold water to cover. Put two table-spoonfuls of butter in a frying-pan, and when hot, add one table-spoonful of flour. Stir until smooth, but not brown; then gradually stir in one pint of cream. Add one table-spoonful of lemon juice, a speck of mace and plenty of salt and pepper. Cook for two minutes. Stir in the soaked gelatine, and remove from the fire. Into this sauce stir one pint and a half of cold chicken, cut very fine. Set away to cool. Butter eighteen small egg cups, and cover the sides and bottoms with a thick layer of the force-meat. Fill the centre with the prepared force-meat, which should be quite firm. Cover with chicken. Place the cups in a steamer and cover them with sheets of thick paper. Put on the cover of the steamer, and place upon a kettle of boiling water for half an hour. Do not let the water boil too rapidly. Take up, and put away to cool. When cold, dip the quenelles twice in beaten egg and in bread crumbs. Fry in boiling fat for three minutes. Serve hot with a garnish of stoned olives.

Chicken Quenelles, Breaded.

Prepare the quenelles as before, and when they have been boiled, drain, and let them grow cold. Dip in beaten egg and roll in bread crumbs; place in the frying basket and plunge into boiling fat. Cook three minutes. Serve with fried parsley or any kind of brown sauce.

Veal Quenelles.

One pound of clear veal, one cupful of white sauce, six table- spoonfuls of butter, one cupful of bread crumbs, one of milk, four eggs, salt, pepper, a slight grating of nutmeg and the juice of half a lemon. Make and use the same as chicken quenelles.

Chicken Pilau.

Cut a chicken into pieces the size you wish to serve at the table. Wash clean, and put in a stew-pan with about one-eighth of a pound of salt pork, which has been cut in small pieces. Cover with cold water, and boil gently until the chicken begins to grow tender, which will be in about an hour, unless the chicken is old. Season rather highly with salt and pepper, add three tea-cupfuls of rice, which has been picked and washed, and let boil thirty or forty minutes longer. There should be a good quart of liquor in the stew-pan when the rice is added. Care must be taken that it does not burn. Instead of chicken any kind of meat may be used.

Chicken Souffle.

One pint of cooked chicken, finely chopped; one pint of cream sauce, four eggs, one teaspoonful of chopped parsley, one teaspoonful of onion juice, salt, pepper. Stir the chicken and seasoning into the boiling sauce. Cook two minutes. Add the yolks of the eggs, well beaten, and set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish, and bake half an hour. Serve with mushroom or cream sauce. This dish must be served the moment it is baked. Any kind of delicate meat can be used, the souffle taking the name of the meat of which it is made.

Fried Chicken.

Cut the chicken into six or eight pieces. Season well with salt and pepper. Dip in beaten egg and then in fine bread crumbs in which there is one teaspoonful of chopped parsley for every cupful of crumbs. Dip again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the centre of a cold dish with Tartare sauce. Arrange the chicken on this, and garnish with a border of pickled beets. Or, it can be served with cream sauce.

Blanquette of Chicken.

One quart of cooked chicken, cut in delicate pieces; one large cupful of white stock, three table-spoonfuls of butter, a heaping table- spoonful of flour, one teaspoonful of lemon juice, one cupful of cream or milk, the yolks of four eggs, salt, pepper: Put the butter in the sauce-pan, and when hot, add the flour. Stir until smooth, but not brown. Add the stock, and cook two minutes; then add the seasoning and cream. As soon as this boils up, add the chicken. Cook ten minutes. Beat the yolks of the eggs with four table-spoonfuls of milk. Stir into the blanquette. Cook about half a minute longer. This can be served in a rice or potato border, in a croustade, on a hot dish, or with a garnish of toasted or fried bread.

Blanquette of Veal and Ham.

Half a pint of boiled ham, one pint and a half of cooked veal, one pint of cream sauce, one teaspoonful of lemon juice, the yolks of two uncooked eggs, salt, pepper, two hard-boiled eggs. Have the veal and ham cut in delicate pieces, which add with the seasoning to the sauce. When it boils up, add the yolks, which have been beaten with four table-spoonfuls of milled Cook half a minute longer. Garnish with the hard-boiled eggs.

Salmis of Game,

Take the remains of a game dinner, say two or three grouse. Cut all the meat from the bones, in as handsome pieces as possible, and set aside. Break up the bones, and put on to boil with three pints of water and two cloves. Boil down to a pint and a half. Put three table- spoonfuls of butter and two onions, cut in slices, on to fry. Stir all the time until the onions begin to brown; then add two spoonfuls of flour, and stir until a rich dark brown. Strain the broth on this. Stir a minute, and add one teaspoonful of lemon juice and salt and pepper to taste; if you like, one table-spoonful of Leicestershire sauce, also. Add the cold game, and simmer fifteen minutes. Serve on slices of fried bread. Garnish with fried bread and parsley.